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Lamb Kofta And Potato Curry

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Ingredients
  Corn oil 2 Cup (32 tbs) (For Deep Frying)
  Baby potatoes 12 , halved
  Minced lamb 1 Pound (500 Gram)
  Onion 1 , finely diced
  Fresh green chilies 2 , chopped
  Finely chopped fresh coriander 2 Tablespoon
  Garam masala 1 1⁄2 Teaspoon
  Chili powder 1 Teaspoon
  Ginger paste 1 Teaspoon (Ginger Pulp)
  White poppy seeds 2 Teaspoon
  Garlic paste 1 Teaspoon (Garlic Pulp)
  Salt 1 Teaspoon
  Egg 1 Small, beaten
For sauce
  Corn oil 4 Tablespoon
  Onions 2 , diced
  Bay leaf 1
  Green cardamoms 3
  Tomato puree 1 Tablespoon
  Garam masala 1 Teaspoon
  Ground coriander 2 Teaspoon
  Natural yogurt 3 Tablespoon
  Chopped fresh coriander 2 Tablespoon (To Garnish:)
  Chopped fresh mint 2 Tablespoon (To Garnish:)
Directions

1. Heat the oil in a deep frying pan and fry the baby potatoes over a medium heat until golden brown and fully cooked. Lift out with a slotted spoon and drain on kitchen paper. Set aside.
2. Place the lamb in a food processor and grind for about 40-50 seconds to make it even finer. Transfer to a bowl and add the onion, green chillies, fresh coriander, garam masala, chilli powder, ginger, poppy seeds, garlic and salt. Using your fingers, mix the spices into the minced lamb. Add the beaten egg and blend in. Break off small pieces of the lamb mixture, each about the size of a golf ball and shape into balls.
3. Reheat the oil in the frying pan and fry all the koftas for about 2-2 1/2 minutes each over a medium heat until cooked through. Lift out with a slotted spoon and drain on kitchen paper. Set aside.
4. To make the sauce, heat the oil and fry the onions for 5-7 minutes until crispy and golden brown. Lift them out with a slotted spoon and drain on kitchen paper. Leave to cool.
5. When the onions have cooled, grind them in a food processor, then return them to the oil and fry with the bay leaf and green cardamoms for 30 seconds. Add the tomato puree, garam masala, ginger, garlic, chilli powder, ground coriander and salt, stirring constantly. Beat the yogurt, pour in and continue stirring over a medium heat.
6. Add the koftas one by one, then add the potatoes, partially cover the saucepan and cook for 5-7 minutes. If you feel the sauce is too thick, add a little water.
7. Garnish with the fresh coriander and mint and serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Lamb

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